Doughnuts are made to order at Daylight Donuts

ORIGINALLY WRITTEN CYNTHIA MARTENS
Want a doughnut made to suit your particular tastes?

No problem.

Just give Kerry and Katy Magathan one day’s notice by calling Daylight Donut Shop in Hillsboro and have it made your way.

“If people would just call us and ask us to make their favorite thing, we want to accommodate them and have whatever flavor they want,” Kerry said.

“I really encourage people to use the phone, even if it’s one thing they want. If I’m making cinnamon rolls or baked rolls that day and they want them with a certain icing or jelly, let me know.”

Long johns are usually glazed with chocolate or peanut-butter icing. But one customer asked in advance for a long john coated with white icing and sprinkled with coconut on top.

No problem.

“It was a very good idea,” Kerry said. “Very tasty.”

The couple have lived in rural Hillsboro since 1999. Their family includes three boys and two girls, ranging in ages from 4 1/2 to 13.

Before purchasing the shop in the fall of 2002, Kerry worked full time as a structural installer at Boeing aircraft company in Wichita and had 14 years of seniority. Katy continued to home school their children.

When Boeing was experiencing lay-offs two years ago, and the lay-offs were stretching into the 15-year mark, Kerry knew it was important to look for alternative income.

He and Katy chose to purchase Daylight Donut Shop.

“I worked at Boeing those first three weeks and then got laid off,” Kerry said. “I knew I was going to get laid off, so we made sure we had something to do.”

The remodeled and redecorated shop now includes seating for about 42, with three booths available.

Operating a doughnut shop in a small town can be a challenge, Kerry said. “Most Daylight Donut Shops are in large towns. But the size of the town doesn’t stop us from offering the same quality products found in the larger settings.”

Meeting the challenge, the couple seems to find ways to expand their menu and keep the customers coming in the door.

Two cases are filled with a variety of doughnuts, such as glazed and cake, long johns, pinecones, fruit-filled pies, fritters, sticky buns and apple cobblestones.

But the couple have added gourmet coffee and tea, soups, sandwiches, wraps, burritos, casseroles, salad and baked pasta dishes. In addition to chips, side dishes are available. During the summer months, look for potato salad and hot or cold baked beans. Drinks are available in a refrigerated case.

Nothing is pre-made and delivered to the store-it’s all prepared from scratch on the premises.

As the baker, Kerry starts at about 2 a.m. six days a week. He uses granulated yeast, mixes in the remaining ingredients, allows the dough to raise and proof, fries the doughnut and adds the toppings, all in 2 1/2 to 3 1/2 hours.

“I still measure my product,” Kerry said. “I have a gallon pitcher that I use-almost a gallon of water per dough I make. You still need to measure, even an ounce off throws the dough off. It can change the dough drastically.”

Asked why their doughnuts are a cut above the others, Katy said her husband puts extra time into the baking process.

“I think, on his raised products, he lets them proof and raise longer,” she said. “I think his raised products are a lighter and fluffier product than what I’ve seen at some of the other doughnut shops.”

Hours were expanded the first of June to include Monday mornings.

Originally, Monday was an additional day off to allow the couple time to clean up the shop. Then, they eventually opened for lunch on Mondays. But when the open sign went up for lunchtime, customers came in looking at the empty doughnut cases.

“There was a handful of people who came in wanting doughnuts,” Kerry said. “Once I changed the sign to Open they’d say, ‘Oh, you sold out today.’ I didn’t want them going away disappointed, so we decided to be open earlier and offer doughnuts.”

Lunch hours are from 11 a.m. to 1:30 p.m., Monday through Friday. Sandwiches are available on white or wheat buns Kerry makes with cholesterol-free doughnut flour.

“We have Party Time meats-roast beef, ham or turkey-on a large, round sandwich bun for $3.50, and that includes chips,” Kerry said. “They can have a half sandwich, and they don’t have to have the chips.”

Other lunch offerings include a variety of items, such as chicken salad for $3.75, bierrocks for $1.69, a Blue Jay wrap of smoked sausage and cheese for $1.49, and homemade soup for $2.49 a bowl.

Through the winter, two to three soups are offered and during the hotter summer months, one soup is usually available. The soup varieties include chicken-broccoli cheese, vegetable beef, chicken enchilada and taco.

Since the end of May, customers can order the Wednesday special, a burrito made with a large flour tortilla, ground beef, refried beans, onions and spices, served with tortilla chips on the side for $3.75.

Kerry chooses to combine the ingredients rather than layering them on the tortilla. “Fusing the ingredients is important to blend the flavors and taste good with every bite,” he said.

“I’ll wrap them up, put them on the pans and bake them. People like it covered with cheese and the chili that we make-and baking it that way.”

Other specials through the week are tator-tot casserole and pasta bakes, such as baked spaghetti.

“Baked spaghetti is made the usual way, but we have to put it in our steam-table pans to be able to serve it warm,” Kerry said.

“So I put the spaghetti, ground beef and the tomato sauce all mixed together and put cheddar cheese on top. Then, I bake it until the cheese is golden.”

Willing to share a favorite family recipe from Kerry’s mom, Earline Magathan of Marion, the couple offered the following:

Barbecue Meatballs

1 1/2 lbs. hamburger

1/2 C. milk

1 C. quick oats

1 egg

1/2 onion, chopped

1/2 tsp. garlic powder

1 tsp. salt

Mix and make into large meatballs (between golf-ball to tennis-ball size).

For sauce:

1 C. Catsup

1 C. brown sugar

1/2 C. chopped onion

1 Tbs. liquid smoke

1/4 tsp. garlic salt

Mix and bring sauce to boil; pour over meatballs; bake about one hour in preheated 350-degree oven.

“I like the flavor of the barbecue sauce,” Kerry said. “When it’s baked, it’s not the same as any brand off the shelf-it’s homemade.”

As a homemaker and home schooler, Katy is able to help where and when needed at the shop.

“I make the muffins, but I don’t make them a lot,” she said. “He does pretty much everything. This summer, he has the three girls working with him, so I don’t have to come in at all.”

Summer employees include Sheryl Lehr and sisters Holly and Laura Lindsay. Lehr and Holly Lindsay were also working during the past winter months.

Asked what the motto is at Daylight Donut Shop, Katy said, “Give the customer what they want.”

Striving to attract more satisfied customers, Kerry said he is happy to spoil anyone who walks into the shop.

If he’s not busy working on his baked goods and has the ingredients on hand, he’s been known to offer biscuit sandwiches with egg and cheese, pancakes, waffles, hash browns, bacon or sausage links.

“A lot of times, people will come through the door and see what the regulars are eating and ask for the same thing,” Kerry said.

“That’s neat. I wish more people would see that and ask me to make something for them. If I have it for the regulars, I need to have it for everybody.”

Discounts are available throughout the week. For call-ahead orders, Magathans offer a 10-percent discount on a dozen doughnuts. Purchased on the spot, a dozen doughnuts can be purchased for the price of 10 individual doughnuts-basically giving the customer two free doughnuts.

Made fresh daily, doughnuts are rarely sold day old.

“Once in awhile, we’ll put something out here half price if we’re running low on fresh products,” Kerry said.

After almost two years owning the local doughnut shop, the couple said they have enjoyed their business and what it offers to the surrounding communities in the county.

“To me, it’s neat to see that people have found a place they can get together and develop good relationships,” Katy said.

Kerry agreed and said, “We enjoy seeing people fellowship in here with each other and with us. It’s still nice to hear compliments that we’re doing a good job, and I hope we are.

“This isn’t Katy and Kerry’s Daylight Donut Shop, it belongs to our patrons in Hillsboro and the surrounding Marion County. Just come tell us what your favorite doughnut is, and we’ll make it for you.”

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